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Whole Wheat Oatmeal Chocolate Chip Cookies

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These Whole Wheat Oatmeal Chocolate Chip Cookies are the perfect, classic cookie made with some healthier, wholesome swaps. Using a mix of coconut oil and butter, plus coconut sugar, you really can’t go wrong!

Whole Wheat Oatmeal Chocolate Chip Cookies

So you knew it was only a matter of time before I bring you a chocolate chip version of my Whole Wheat Oatmeal Berry Cookies, right? Well FINALLY that time has come. Took me long enough. I’m actually surprised this is only my 6th cookie recipe thus far. For how obsessed my husband is with cookies ? and how much I enjoy making them ? you’d think I’d have more. So many ideas, so little time. And I haven’t even brought you a traditional chocolate chip yet! Don’t worry, their time will come in 2016. Speaking of 2016, ummmmm HELLO. How are we almost there already? 2015 was a whirlwind of a year. Might just have to do a fun little end-of-the-year recap on da blog here after Christmas…

Guys, I am so excited to spend some time with family this next week. We’re leaving on Saturday to head back home to our parents’ houses and we’ll be there the whole WEEK. I’m looking forward to cuddling on the couch with my little pups, binge-watching all of the Christmas movies on ABC Family (we don’t have cable) and basically just being a bum back home like I would between my college semesters ? (Can’t believe that is basically over 5 years now, CRAY.)

Anywhos… let’s talk about these

Whole Wheat Oatmeal Chocolate Chip Cookies

Whole Wheat Oatmeal Chocolate Chip Cookies on cooling rack

Standard cookie ingredients here:

  • Flour
  • Oats
  • Sugar
  • Eggs
  • Butter/Coconut oil
  • Vanilla

ingredients mixed in white bowl for Whole Wheat Oatmeal Chocolate Chip Cookies

Dough in bowl with orange spatula for Whole Wheat Oatmeal Chocolate Chip Cookies [FMK]

dough for Whole Wheat Oatmeal Chocolate Chip Cookies

I like to combine my ingredients separately to ensure all of the ingredients are even mixed. Sorry 1-bowl lovers, but that’s not how this cookie queen rolls.

Then there is my beloved cookie scoop. Do you have a cookie scoop? If you make cookies a lot, heck even if you don’t (yet) you really ought to get one of these. They make perfectly shaped cookies and they’re relatively inexpensive. GET ONE.

cookie scooper for Whole Wheat Oatmeal Chocolate Chip Cookies

The cookie scoop is definitely a baker’s secret to perfectly thick, round cookies. Like these bad boys.

Watch the video to see how they’re made!

Thick, chewy and basically perfect Whole Wheat Oatmeal Chocolate Chip Cookies.

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Whole Wheat Oatmeal Chocolate Chip Cookies on cooling rack

Seriously can’t get enough. I basically went with my oatmeal berry cookie base and made some very minor alterations. It’s a pretty simple recipe, you can’t go wrong it. We’re using a mix of coconut oil and butter again (because, flavorrr) and a mix of coconut sugar and dark brown sugar (again, flavor). Then pick your favorite chocolate chips to add in. For me, that’s Ghirardelli HANDS DOWN ?, when not using Enjoy Life to make soy/dairy-free goodies ?

Stack of Whole Wheat Oatmeal Chocolate Chip Cookies

 

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stack of healthier whole wheat oatmeal chocolate chip cookies with cooling rack in background

Whole Wheat Oatmeal Chocolate Chip Cookies

★★★★★

4.5 from 2 reviews

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 1x
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Description

These Whole Wheat Oatmeal Chocolate Chip Cookies are the perfect, classic cookie made with some healthier, wholesome swaps.

Scale

Ingredients

  • 2 cups old-fashioned rolled oats (gluten-free if necessary)
  • ¾ cup whole wheat flour1 (or whole grain gluten-free blend if necessary)
  • ½ tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup coconut sugar2
  • ¼ cup dark (or light) brown sugar, packed
  • 4 TBS coconut oil, softened3
  • 4 TBS unsalted butter, softened
  • 1 large egg, room temperature4
  • 2 tsp vanilla
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
  2. In a medium bowl, combine oats, whole wheat flour, baking soda, and salt. Set aside.
  3. In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter)
  4. Add in egg and vanilla until combined.
  5. Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together.
  6. Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
  7. Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
  8. Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
  9. Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).

Notes

1Whole wheat flour can be subbed with whole wheat white, or regular all-purpose but you may need about 1/4 cup more of all-purpose if subbing.

2You can replace coconut sugar with light brown sugar, but the flavor of the cookie may change slightly

3Make sure your oil and butter are only softened, not melted. The cookies will not maintain their shape if using melted butter

4You’ll also want to use a room temperature egg, so the coconut oil does not solidify while combining.

You could add in the oats and stir by hand at the end with the chocolate chips, but I liked that some of the oats get broken down when combined with the flour.

I used my stand mixer when adding all of ingredients, and then use a large spoon to stir in the chocolate chips.

PRO TIP :: I space my cookies in rows of 3 and 2, alternating every other, just to make sure cookies won’t spread into each other.

  • Category: dessert
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 1 cookie
  • Calories: 145
  • Sugar: 8
  • Fat: 7
  • Carbohydrates: 20
  • Fiber: 2
  • Protein: 2

Keywords: healthy oatmeal cookies, whole wheat oatmeal cookies

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Snack time: healthier Whole Wheat Oatmeal Chocolate Chip Cookies. #CookieMonster

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I’m obsessed with this recipe guys. Simple, some healthier swaps, and just so flavorful! Whole Wheat Oatmeal Chocolate Chip Cookies FTW!

QUESTION: If you could have one cookie for the REST OF YOUR LIFE?! What kind of cookie would it be??? I’m thinking I’d go with the good ole chocolate chip.

 

 

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Whole Wheat Oatmeal Chocolate Chip Cookies [Fit Mitten Kitchen]

 

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Comments

  4. I’d eat that dough straight up! Yeah cookies are definitely my favorite dessert. Some day we should make a pilgrimage to Levain bakery in NYC – literally those cookies are life changing

    Reply

  7. OMG I am so hungry now… These look so simple and wholesome, I could probably go make some right now according to that ingredient list!! Question – have you ever replaced butter with ghee? I bought some when I tried Whole 30 and never used it!

    Reply

    • I have NOT used ghee in baking. But I did a little digging and it sounds like you’d need to replace some of the moisture with a liquid possible. And the texture may come out slightly different (and taste, obviously). But I bet they’d be super good! I would add a couple TBS of milk for every 1/4 cup of ghee. Or an extra egg yoke could help. Let me know if you try them this way! I’m curious now 😀

      Reply

    • I have heard of the Guittard but have not bought them myself! I think I’ve only seen them at Whole Foods (which I don’t have near me >> my bank acct thanks me for that) But THANK you for the compliment on my photos! Learn something new every day. Thanks Jess!

      Reply

  15. I hope you have a SUPER awesome time with the fam girl! we’re heading up tomorrow to get our famjam visiting on too! Yay!
    You know what is also yay? These cookies. I love me some healthy cookies and you KILLED it with these babies! Pinned!

    Reply

  26. Hey, tried them yesterday, loveddd the taste but they spread a little too much, any idea why? I am gonna try again with 1/4 less baking soda and A little more flour to hold the shape, it’s a keeper
    Thanks

    Reply

    • Hi Nadia! It could be that your butter/coconut oil was a touch too melted. That is usually the case when too much spreading happens. But I am glad you still liked them and you’re trying again!

      Reply

  27. Hi there .. i made it first time n it was soooo good ..everyone still talking about it .. n i made again .. last two time was a failure.. after baked.. it s all flatten like a liquid base .. what went wrong can you please advise. Thx a lots ..

    Reply

    • Hi Saraiya. Without me knowing exactly what your process was it is hard for me to say, but it could be a number of little things… The butter and coconut oil should always be at softened state (not liquid) and creamed together with the sugars for about 2 minutes. Did you change baking sheets? Sometimes I also find a silicone mat will bake differently than parchment paper.

      Reply

    • Nope! You can if you’d like but it shouldn’t be necessary if you used room temperature butter and softened coconut oil like the recipe states.

      Hope you enjoy!

      Reply

  29. Cookies taste great, but spread out almost flat. I followed the recipe exactly as written, with the egg at room temp, and the butter softened, and not melted. I made these 3 times, with same flat cookies. I tried chilling the dough, but that made little difference. The dough is very sticky – should I maybe add more flour? Or something else?

    Reply

    • Hi Allan, Sorry you’re having trouble with the recipe! Being that I don’t know the exact ingredients you used, it’s hard for me to troubleshoot with you. Here is what I’m thinking… If you used coconut oil as well, you’ll want to make sure that is slightly softened, not liquid-y. It could be that your butter is still too warm/softened? If the chilling didn’t help too much then yes – I would add more flour. If you’re using regular all-purpose flour you’ll need more than what is called for with whole wheat (I’ll make sure to note that in recipe page) so that could be the case there, maybe even a full 1/4 cup more of all-purpose compared to whole wheat. Let me know if you need any more direction! Would love to help you out as much as I can 🙂

      Reply

  30. I searched out this recipe because I’d recently made another whole wheat, chocolate chip-oatmeal cookie that, while delicious, didn’t hold its form. This recipe turned out delicious AND beautiful when baked. I absolutely love the use of coconut oil, coconut flour and whole wheat flour. I feel fantastic preparing these as a treat for my family (and myself). So much yum!

    ★★★★★

    Reply

  31. Can I sub peanut butter or extra coconut oil for butter? and I don’t have a hand mixer – do you think a whisk would work?

    Reply

    • I would say subbing peanut butter or another nut butter would be best – I’m not certain all coconut oil would work here. You can whisk it all by hand, it will just change the texture outcome slightly. But overall they should come out fine! If the dough feels too dry, adding another tablespoon of oil or even a milk should help. Let me know if you trt 🙂

      Reply

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